Rich Terracotta Cherry & Sesame Baked Alaska
Part 1: Sesame Jaconde
Ingredients
Method- 263g Almond Flour
- 52g deZaan Rich Terracotta Cocoa Powder
- 149g Confectioners' Sugar
- 207g Egg Whites
- 56g Granulated Sugar
- 259g Whole Eggs
- 56g Sesame Paste
- 20g White Sesames (roasted)
- Preheat the oven to 200ºC/392ºF. Prepare one full sheet tray with baking paper or a silpat.
- Sift the almond flour, cocoa powder, and confectioners' sugar into a bowl and reserve.
- Whip the egg whites to a frothy texture.
- Gradually add the sugar and whip to stiff peaks.
- Add the whole eggs gradually to the dry ingredients, mixing well after each addition. Mix until smooth and light.
- Fold in the sesame paste and sesame until combined.
- Once the egg whites have formed glossy firm peaks, add to the egg mixture in 3 stages, folding gently after each addition.
- Spread evenly onto the entire sheet tray.
- Bake at 200ºC/392ºF for 10-15 minutes (depending on the oven strength).
- Check for readiness (firm to touch).
- Once baked, remove carefully from the sheet tray and cool on a rack.
- Cut into any desired shape to fit the bottom of the chosen mold.
- Refer to the assembly section below for further instructions.
Part 2: Cherry Gel
Ingredients
Method- 1,000g Cherry Puree
- 10g Agar Agar
- 100g Granulated Sugar
- Mix all the dry ingredients together and reserve.
- Bring the cherry puree to a boil.
- Add the dry ingredients, mixing continuously to prevent them from clumping.
- Cook for 1 minute.
- Transfer to a heatproof container and allow to set firm and cool to 4°C/39°F.
- Once cooled and set, blend until smooth in a food processor.
- Reserve in the refrigerator.
- Refer to the assembly section below for further instructions.
Part 3: Rich Terracotta Ice Cream
Ingredients
Method- 2,293g Oat Milk (unsweetened)
- 31g Almond Protein Powder
- 67g Dextrose
- 15g Stabilizer 2000
- 400g Granulated Sugar
- 200g Almond Paste
- 95g deZaan Rich Terracotta Cocoa Powder
- In a bowl, mix all the dry ingredients and reserve.
- Bring the Oat Milk to 45°/113°F.
- Add all the dry ingredients, blending thoroughly with an immersion blender to ensure no clumping.
- Cook the ice cream mixture to 82°C/179°F.
- Remove from the heat and strain into a heatproof container.
- Cool down to 4°C/39°F as quickly as possible.
- Churn to preference and transfer immediately to piping bags.
- Reserve in the freezer.
- Refer to the assembly section below for further instructions.
Part 4: Stellar Sorbet With Cherry Swirl
Ingredients
Method- 2,200g Coconut Cream (min. 25% fat)
- 400g Water
- 164g Trimoline
- 12g Stabilizer 2000
- 400g Granulated Sugar
- 300g deZaan Stellar Cocoa Butter
- 200g Lemon Juice
- 300g Cherry Gel
- Bring the coconut cream and water to 45°C/113°F.
- Add all the dry ingredients excluding cocoa butter.
- Blend the mixture with an immersion blender and bring it to 82°C/179°F.
- Take off the heat and pour directly onto the cocoa butter drops. Blend with an immersion blender.
- Cool to approx. 25°C/77°F and blend in the lemon juice. Blend thoroughly.
- Mature the ice cream base overnight.
- Mix the ice cream mixture before churning. Churn to preference.
- Fold in the cherry gel immediately after churning.
- Set the sorbet into a long rectangular mold to create an insert.
- Reserve in the freezer until ready to serve.
- Refer to the assembly section below for further instructions.
Part 5: Meringue
Ingredients
Method- 100g Egg Whites
- 100g Granulated Sugar
- 100g Confectioners' Sugar (sifted)
- 5g Lemon Zest
- Start by whisking the egg whites to a frothy texture.
- Gradually add the granulated sugar. Whip to a skinny meringue.
- Fold in the confectioners' sugar until combined.
- Fold in the lemon zest.
- Reserve covered with a damp towel until ready to use.
- Refer to the assembly section below for further instructions
Part 6: Assembly
Ingredients
Method- Beetroot Cress (for garnish)
- Once all the components have been made, start by filling the chosen mold with rich terracotta ice cream. Filling the mold approx. ¼ full.
- Add the stellar sorbet insert at the center of the mold, pushing down gently into the ice cream.
- Fill the rest mold to 90% with the rich terracotta ice cream.
- Seal with sesame jaconde, pushing down gently. Freeze overnight.
- Unmold the ice cream cake and cover the entire cake with meringue.
- Finish by torching the meringue until colored.
- Serve sliced with cherry gel and beetroot cress.
